White pizza

I found myself in a baking mood this morning, but then as soon as I broke out the equipment and ingredients, I decided to cut my baking short by making pizza dough. I still get to bake, technically, but what I prepare won't take too long to rise and can be ready in no time. 
I didn't have any prepared tomato sauce and didn't feel like making a traditional pie, so I made what they call a white pizza. I made a bechamel sauce and I'll top one with zucchinis, mushrooms, goat cheese and garlic and another with sun dried tomatoes, fresh rosemary and mozzarella. So here's what you'll need:

1 prepared pizza shell if you don't feel like making the dough

Pizza dough: (makes 1 large thick crust 2 thin crusts )
1 package instant yeast (2 and 1/4 tsp)
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
1/2 tsp garlic powder
1 cup flour
1 cup whole wheat flour
1 cup warm water

for the bechamel sauce:
1 cup milk
A piece of onion or garlic (or powder)
1 bay leaf
1 to 2 Tbsp butter
1 to 2 Tbsp flour
salt and pepper

for the toppings:
1 large zucchini sliced in thin discs
1 pint mushrooms sliced thin
1 medium onion peeled and sliced thin
1/4 cup or so or crumbled goat cheese, you can also use Feta cheese
1/4 cup chopped sun-dried tomatoes
1/2 tsp chopped fresh rosemary
1 cup ripe tomatoes, sliced in rounds
1 cup grated kosher mozzarella
olive oil for brushing of the dough

Start by preparing the dough:

In a small bowl, dissolve yeast and sugar in warm water. Let stand until it starts to foam, about 10 minutes.
In a large bowl, combine 2 cups flour, olive oil, salt, and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. 
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape, dock the dough with a fork, place onto pizza pan and set aside.
Now preheat the oven to 500F, I know that it sounds very hot, but I learned that its better to bake the pizza in a very hot oven for better results.

For the bechamel:

Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute. Gradually whisk in the milk. Cook, stirring constantly, until thick. Season.
For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk

Assembling:
Now that you have the prepared dough and all the ingredients, just use your imagination as to what toppings and flavors you want. Use the bechamel as your sauce, ladle on a 1/2 cup onto the rolled out dough, then top with whatever you prefer and bake for about 15 to 20 minutes, till the crust has risen and bubbled and becomes golden brown. Make sure before removing pizza from the oven to check underneath for doneness.
Serve with a salad and enjoy!